Burdock Spread
? cup burdock root, finely cut
1/8 cup yellow dock root, finely cut
1 cup apple cider vinegar
? cup sour cream or yogurt
Simmer roots in the vinegar for about 5
minutes. Process in a blender, then add the
cream or yogurt. Serve on Potatoes or other
vegetable dishes. (The Illustrated Herb
Encyclopedia)

Root Beer
5 quarts water
? oz hops
? oz dried burdock root
? oz dried yellow dock root
? oz dried sarsaparilla root
? oz dried sassafras root
? oz dried spikenard root
1? cups sugar
1/8 tsp granulated yeast
Simmer herbs in water for 30 minutes.
Add sugar, stir to dissolve, and strain into a
crock. Cool to lukewarm, add yeast, and stir
well. Cover crock and leave to ferment for
about an hour. Funnel into sterilized bottles
and cap tightly. (The Herb Companion Cooks)

Sauteed Burdock Stems
Remove the leaves of young stems and peel off
the thick, bitter rind. Dice the peeled stems and
plunge them into boiling water to cover. Boil
8-10 minutes, drain, and add fresh boiling
water. Boil for 5 more minutes and drain well.
The stems should be tender but crisp. Melt
some butter in a pan and add the diced
Burdock. Saute about 5 minutes and season
with salt and freshly ground pepper. Plain
diced, cooked Burdock can be served in a fine
cream sauce or added to homemade vegetable
soup. It can also be baked, with or without the
cream sauce, in a buttered casserole. Sprinkle
bread crumbs and freshly grated Parmesan
cheese generously over the top, dot with butter,
and bake at 375F until cheese is melted and
bread crumbs are browned. (A City Herbal)

Japanese Pork with Burdock Root
? lb pork chops with bones
2 Tbsp Japanese soy sauce
1 thick Burdock root
1 Tbsp vinegar,
1 oz piece fresh ginger root
salt to taste
2 eggs, beaten
chopped scallions (optional)
Cut pork into 1-inch slices. Places
bones in 2 cups water with soy sauce, and
simmer about 30 or 40 minutes to make pork
stock. Discard bones, set stock aside. While
stock is cooking, prepare Burdock root. Wash
it thoroughly, then peel outer rind with
vegetable peeler. Score along length with a
sharp knife, then peel off shavings with the
peeler. Soak Burdock shavings in two changes
of cold water, 20 minutes each time. Then
place Burdock in a saucepan and pour boiling
water over to cover. Add vinegar and simmer
until tender, about 20 minutes. Drain, set aside.
Peel ginger root and slice into thin shreds.
Bring stock to a boil, and add ginger and pork.
Simmer until pork turns white. Add Burdock
and bring quickly to a boil. Add salt to taste.
When it is heated through, pour beaten eggs
over all. When eggs are just set, remove from
heat and sprinkle with chopped scallions if
desired. (A City Herbal)

Boiled Burdock Stems
Use the young shoots, leaf stems, and flower
stalks. Peel to leave only the soft core, and
slice into 1/ 4-inch pieces. Simmer, covered,
for 6 to 10 minutes in just enough water to
cover the bottom of the pan. Drain well and
serve with melted butter and freshly ground
black pepper. (Wild Food)

Savory Burdock Patties
1 ? cups grated burdock root
2/3 cup bread crumbs
? cup sliced, steamed wild or commercial
carrots or parsnips
? cup each cooked mushrooms and chopped
olives (optional)
1/3 to ? cup water or stock (or water you
cooked burdock in)
2 eggs
? tsp thyme
1 small onion, minced
? tsp sea salt
1/8 tsp black pepper
Steam or simmer the grated burdock
root. Let it cool, then mix it with all the other
ingredients. Form into small patties and bake
them on an oiled cookie sheet at 300F for 10-15
minutes. Turn them over and bake them
another 10-15 minutes, or until done. Serve
plain, with a sauce, or with relish. Makes 24
patties (Identifying and Harvesting Edible and
Medicinal Plants in Wild (and Not So Wild)
Places)

Roasted Burdock
Roll whole, cleaned burdock roots in fresh,
young burdock leaves, then wrap them in
aluminum foil. Roast them in hot ashes for 45
to 60 minutes. Serve with soy sauce. (Wild
Food)

Burdock Boiled Dry
Cut young burdock roots into long, thin pieces
the size of matchsticks. Place them in a heavy
saucepan, cover them with water, and add a
good dash of soy sauce and a small pinch of
salt. Bring to a boil and simmer, covered, for
15 minutes, then remove the lid and continue
cooking to allow the juices to evaporate and the
soy-sauce flavor to be absorbed by the cooked
roots. Make sure that the burdock does not
stick. (Wild Food)

Ruth s Burdock and Brown Rice Dinner
1-2 oz hijiki seaweed
2 Tbsp tamari soy sauce
1 cup thinly sliced fresh burdock root
1 cup thinly sliced carrots
3 Tbsp sesame seeds
2 pinches thyme
? cup chopped fresh chickweed and/or violet
leaves, lamb s quarters, dandelion or parsley
2 cups cooked brown rice
Pour boiling water over hijiki to cover
by ? inch; add the tamari and let marinate for
24 hours. In a separate pot, steam thinly sliced
burdock root for 5 minutes; then add the
carrots. Cook until tender. My favorite wild
green for this dish is chickweed. Its moist
texture complements the rice and seaweed
nicely. Mix hijiki, burdock, carrots, sesame
seeds and greens together. Serve on top of
freshly cooked rice. Sprinkle with thyme.
Serves 4-6. (An Herbal Feast)